Spiced potato naan bread

Method Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 15 minutes or until tender. Drain. Allow to cool slightly. Roughly chop. Heat oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 to 7 minutes or until softened. Add cumin, ground coriander and turmeric. Cook for 1 minute or until aromatic. Add potatoes. Cook, stirring, for 10 minutes or until potatoes are browned. Remove from heat. Add chopped coriander. Stir to combine. Set aside to cool slightly. Preheat oven to 200°C. Lightly spray a large baking tray with oil. Using a sharp knife, make a pocket in each of the breads. Place 1/4 cup of potato mixture in each bread. Place breads on prepared tray. Lightly spray with oil. Bake for 5 to 7 minutes or until light golden. Serve.